Colorful two-color yogurt cake

Overview

Homemade yogurt always leaves some baked yogurt cake. Like chiffon cake, it is a regular on my breakfast table. It is simple to make and has common ingredients. The taste of the cake is inversely proportional to its calories. It tastes moist, delicate, tender and smooth. After eating, its light yogurt taste makes people have endless aftertaste. I definitely shouldn’t put blueberry jam underneath, because the color is really ugly after baking, but the taste adds a touch of sweetness and sourness which is nice. I just made a cup cake with some cream left over and spread it directly on top of the cake. It’s soft and not greasy, and it’s delicious. Adding a few colors to the ordinary yogurt cake is very similar to those little happiness that occasionally add color to our ordinary life!

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• beautiful fragrance
• blueberry jam
• cake mix
• corn oil
• dried cranberries
• egg
• white sugar
• yogurt

Ingredients

Steps

1. 1 Prepare the required materials, the yogurt is homemade in advance

   

2. 2 Pour the yogurt into a basin, add corn oil and mix well

   

3. 3 Separate the yolks and whites of the eggs, add the yolks one by one to the yogurt and mix well

   

4. 4 Sift the cake flour and then add it (sift the flour and make it fine)

   

5. 5 Use a spatula to stir and mix into a fine cake batter (do not over mix to avoid gluten in the flour

   

6. 6 When the egg whites are stirred into fish-eye foam, add 30G white sugar

   

7. 7 Add the remaining sugar halfway and continue to beat until neutral peaks (this time the beat is a bit too much

   

8. 8 Take half of the egg whites and mix with yogurt and egg yolk paste

   

9. 9 Then add the remaining egg white bubbles and continue to mix and mix into a fine cake batter

   

10. 10 Take half of the cake batter and add two drops of Banlan flavor to make a green batter

    

11. 11 Put some blueberry jam on the bottom of the mold, pour the original cake batter, pour the colorful batter on top, and finally sprinkle with dried cranberries. I also made a few small paper cups

    

12. 12 Preheat the oven in advance, fill a baking pan with half a plate of warm water and put it on the bottom layer, and place the cake mold in the baking pan (if it is a live-bottom cake mold, wrap it with tin foil)

    

13. 13 Bake at 150 degrees for 50 minutes

    

14. 14 After cooling, turn it upside down and unmold it. I regret putting the blueberry jam in it

    

15. 15 Just put some cream on it, it will look even sweeter when eaten with it